Description
A vegan-friendly Italian lasagna featuring zucchini noodles, plant-based meat, and dairy-free ricotta, baked to custard-like perfection with vibrant vegetable layers and bold flavor.
Ingredients
12 thickly sliced zucchini noodles
3 cups tomato sauce (homemade or store-bought)
2 cups non-lard vegetarian ricotta cheese
1 tablespoon marinara seasoning
12 ounces halal plant-based meat
4 cups spinach (fresh or frozen)
4 cloves minced garlic
2 tablespoons olive oil
1/2 cup nutritional yeast
1/2 cup vegan egg substitute
Salt to taste (optional)
Instructions
Spiralize zucchini noodles and salt both sides for 20 minutes to remove moisture
In a bowl, mix ricotta, nutritional yeast, minced garlic, vegan egg substitute, and salt
Heat olive oil in a pan, sauté garlic, add plant-based meat and cook until crispy. Stir in marinara seasoning and simmer
In a baking dish, layer zucchini noodles, tomato sauce, ricotta mixture, plant-based meat mixture, and spinach. Repeat layers
Cover with tomato sauce and bake at 375°F (190°C) for 30-35 minutes until bubbly and golden
Let rest 10-15 minutes before serving
Notes
Use gluten-free zucchini noodles if needed
Ensure moisture balance by blotting noodles with a towel for better layer adhesion
Top with fresh basil or vegan parmesan if desired
Allow cooling for easier slicing
- Prep Time: 35
- Cook Time: 40
- Category: Meals
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g